36 scald recipes

Traditional yeasted hamantaschen for Purim, a sweet egg-rich yeast dough folded into the iconic three-cornered hat shape around poppy seed or fruit filling. The Old World version, not cookie dough.

Lefse is a traditional Norwegian soft flatbread made from scalded milk, lard, and flour, rolled paper-thin and cooked on a griddle. Served warm with butter and sugar for a simple, authentic Scandinavian treat.

A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.

Pugach pie - Eastern European filled yeast bread with your choice of cabbage, potato, or sauerkraut filling, sealed and rolled flat, then brushed with browned butter.

Old-fashioned chicken chowder starting with a leftover carcass simmered into broth, then thickened with egg yolks and scalded milk and finished with sherry. Thrifty and hearty in every bowl.

Portuguese sweet bread with a soft, egg-rich crumb and golden egg-washed crust. This classic massa sovada recipe makes two round loaves with a pillowy texture.

Why bother making Jello when you can try this rich pudding made of bananas and vanilla wafers.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.

Homemade butterhorn rolls shaped into buttery crescents from a soft yeasted dough with eggs, milk, and shortening. Light, flaky, and golden after a double rise.

Basic enriched bread dough with scalded milk, egg, and yeast, perfect for rolls, loaves, or sweet breads. Old-fashioned all-purpose dough that rises on the counter or rests overnight in the fridge.

Homemade sweet bread with eggs, milk, and sugar shaped into round loaves. A soft, golden yeast bread brushed with egg wash and lightly sugared on top.

Homemade water bagels with the proper boil-then-bake method: shaped, chilled, dropped into sugar-water, then baked until shiny and golden. The classic dense-chewy bagel texture, made from scratch.

Homemade onion Parmesan bread rolled jelly-roll style with a sauteed onion, Parmesan cheese, and poppy seed filling. A soft yeast bread with savory swirls in every slice.

Homemade English muffins cooked on a griddle in DIY tuna can rings, made from a simple yeast sponge dough with butter. Nooks-and-crannies texture that beats store-bought, with whole wheat and raisin variations.

Chocolate nut torte: a four-layer sponge cake filled with silky cooked chocolate-buttercream frosting and topped with chopped nuts. An old-world holiday torte for special occasions.

Rich chocolate cream pie with a hint of cinnamon, cooked slow in a double boiler and crowned with golden meringue. Old-fashioned diner-style pie from scratch.